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Pork Tortilla Chip Soup

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 20 min
  • 60 min
  • $$$
Gatheredtable
adapted fromtablespoon.com

Ingredients

  • 1 white onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeno, diced (for garnish)
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 pound pork tenderloin
  • 2 teaspoon chili powder
  • 2 tablespoons cumin
  • 1 (14.5 oz) can diced tomatoes
  • 1 (4 oz) canned diced green chiles
  • 4 cups chicken broth
  • 1 cup frozen corn
  • 4 tortillas, cut into strips
  • 1 cup chopped cilantro (for garnish
  • 2 cups cheddar cheese
  • sea salt and freshly ground pepper to taste

Directions

Prep: 1. Trim pork and cut in 1/2 inch cubes. (or use left over slow cooker pulled pork!) 2. Dice onion, garlic, and slice jalapeno. 3. Cut tortillas into strips. Make. 1. Heat the oil in a large soup pot over medium high. Add the pork, season with a pinch of salt and sear on all sides, until browned, about 5 minutes. It won't be cooked through, but that's okay. Remove meat and set aside. 2. Back in the pan, add the onions; sauté until they start to soften, 5 minutes. Add the garlic, cumin and chili powder, and sauté another minute. 3. Add the pork back to the pot and add tomatoes, chiles, and corn. Stir. Then add broth and bring to a boil. Reduce heat and simmer for 20 minutes. 4. Add tortillas to soup and simmer until tortillas are soft, about 10 minutes. 5. Serve garnished with cilantro, cheese and fresh jalapeno slices.

Notes

This is also a great candidate for the slow cooker! After cooking the pork and onions transfer them to a slow cooker with the tomatoes, chiles, corn and broth. Cook on high for 4 hours, or low for 8. About 10-20 minutes before serving add the tortilla strips (turn to high if you had been cooking on low).

Goes great with these recipes

Grilled Mexican Street Corn
Spicy Cilantro Slaw
Steamed Carrots
Steamed Cauliflower

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